Potato Latles Recipe

Name: Potato Latles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds baking potatoes, peeled and coarsely shredded on a box grater; 1 medium onion, coarsely shredded on a box grater; 2 large eggs, beaten; 1/2 cup finely chopped scallions; 1/4 cup matzo meal; 3 tablespoons unsalted butter, melted and cooled slightly; 2 teaspoons kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon baking powder; Vegetable oil, for frying; Applesauce, sour cream, smoked salmon and salmon roe, for serving

Servings: persons

2 1/2 pounds baking potatoes, peeled and coarsely shredded on a box grater
1 medium onion, coarsely shredded on a box grater
2 large eggs, beaten
1/2 cup finely chopped scallions
1/4 cup matzo meal
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon baking powder
Vegetable oil, for frying
Applesauce, sour cream, smoked salmon and salmon roe, for serving

1
In a colander set over a large bowl, toss the potatoes with the onion and squeeze dry. Let the potatoes and onion drain for 2 to 3 minutes, then pour off the liquid in the bowl, leaving the starchy paste at the bottom. Add the potatoes and onion, along with the eggs, scallions, matzo meal, butter, salt, pepper and baking powder; mix well.
2
In a large skillet, heat an 1/8-inch layer of oil until shimmering. Spoon 1/4-cup mounds of the latke batter into the skillet about 2 inches apart and flatten slightly with a spatula. Fry the latkes over moderately high heat, turning once, until golden and crisp, 5 to 7 minutes. Transfer the latkes to paper towels to drain, then transfer to a platter. Repeat to make the remaining latkes, adding more oil to the skillet as needed. Serve with applesauce, sour cream, smoked salmon and salmon roe.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 pounds baking potatoes, peeled and coarsely shredded on a box grater, 1 medium onion, coarsely shredded on a box grater, 2 large eggs, beaten, 1/2 cup finely chopped scallions, and more.

Yes, Potato Latles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Latles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions